Service is table stakes (pun intended). Everyone provides service: everyone has their 12 steps of service that include all the transactional lists most people (restaurant managers included) come up with to answer the question: “what does good service look like.” This is the wrong question.
An age old question in Hospitality is still, “How do you build volume?”
Bain & Co. recently pushed this out.
“Many of the managers I come into contact with suffer from what I call: Delusional Process Management Syndrome”
We’re always talking about Leadership so here are my top 17 hottest best practices.
Successful strategic leaders — the kind who thrive in today’s uncertain environment – do these six things well.
Lots of questions & answers about restaurant marketing.
Facts, figures and insights about real, guest loyalty.
I’ve always talked about the costliest item in a restaurant being an empty chair. Now we take a little peek into what it actually costs you.
Being technically proficient is an important fundamental to master but the degree of hospitality necessary to add meaningfully differentiated value is much, much higher.
